Currently touring: Provence, France
This dessert cake was first made to satisfy the taste buds of the sophisticated people of the French court. The Dacquoise is served chilled and usually accompanied with fruit.
This dessert cake is made up of layers or discs of baked meringue, which is made up of, egg whites, sugar, almonds and hazelnuts. In between these layers we have ganache and a creamy, coffee buttercream. Although this whole process is a bit time consuming, it is really quite simple. It’s important to have each step prepared well in advance so you can give yourself time for assembling.
The natural sweetness of corn makes this soufflé muffin ideal for a morning tea treat or to have as a light brunch.
Normally souffles start to deflate when they come out of the oven, but this corn soufflé muffin will keep its shape quite well. If it should collapse a little, don’t despair, the flavour is still delicious.
To help a soufflé stand tall, butter the inside of the ramekin or muffin tray you intend using, then add dry bread crumbs, shaking off the excess.
Citrus, rosemary, lemon and olive oil, all complement each other in this soft textured, small, elegant and sophisticated sponge cake.
Madeleine batter must be folded very gently to trap the air in the batter.
This French tart originated from Nice in the south of France. The dough is somewhere between a bread dough and a pizza dough. Traditionally, the topping consists of caramelised onion, black olives and anchovies.
This vegetable galette recipe is a savoury tart with perfectly roasted vegetables placed onto a layer of sour cream and Parmesan.
This savoury Mediterranean inspired tart (or Galette) is simple to prepare and you can create your own combination of flavours to put into it.
The French make a flaky butter pastry which is crisp, yet tender, but for this recipe I used Puff pastry sheets.
Blueberries are grown in the northern part of France, and there, they create wonderful blueberry tarts of all descriptions. I did find a salad which makes use of blueberries in a balsamic dressing and is really delicious.